Store baby Bok choi loosely wrapped in a plastic bag in the crisper drawer of your refrigerator until ready for use.
Originating in China, Bok choi is a member of the Brassica, or cabbage family. It is sometimes referred to as “Chinese Cabbage.” Bok Choi does have a hint of a cabbage-like flavor, but the vegetable itself bears no resemblance to cabbage. Its thick, white stems and dark, green leaves are all edible.
Before using the Bok choi you will need to take a moment to clean it. Fill a sink with cold water and trim the base of the bok choi to allow the leaves to separate from the main stem. Swish the leaves in the water, and then check the base of each leaf. You may need to wash a little dirt off the base of the stem. If you are cooking the Bok choi, remove the greens from the water and shake off excess water. If you are going to use the Bok choi in a salad, you’ll want to dry them a little more in a salad spinner or put them in a kitchen towel and carefully shake them to remove excess moisture.
Baby Bok choi as it is tender enough to be eaten both raw in salads and cooked. It is one of nature’s fast foods as it only takes a few minutes at most to stir-fry, sauté or steam it. I usually slice the stems of baby Bok choi separate from the leaves. If cooking, I give them a few additional minutes of cooking time before adding the leaves. Bok choi may be added to seasonal stir-fries, lightly steamed or sautéed and eaten alongside steamed rice and fish, or even cut in half and lightly cooked on a hot grill. If you’d prefer to eat Bok choi raw in a salad, simply dress the greens with a light vinaigrette.
Additional Fun Facts: We added baby Bok choi to our repertoire of vegetables several years ago and it quickly became one of our “staple” crops that we now plant every week for as many as 20 weeks during our growing season.
